Coconut ring cake
10 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | cups | Bisquick |
| 1½ | cup | Sugar |
| ½ | cup | All purpose flour |
| ¾ | cup | Margarine or butter; soft |
| 1 | teaspoon | Vanilla |
| 6 | Eggs | |
| 8 | ounces | Cream cheese; softened |
| 1 | cup | Flaked coconut |
| Powdered sugar | ||
Directions
Preheat oven to 350~. Grease and flour 12 cup Bundt pan. Beat all ingredients except coconut and powdered sugar in a large bowl on low speed, scraping sides frequently, for 30 seconds. Beat on medium speed, scraping sides occasionally, for 4 minutes; stir in coconut.
Pour into prepared pan. Bake until tested done, about 55-60 minutes.
Cool 5 minutes; invert on wire rack or heatproof serving plate.
Remove pan; cool cake completely. Sprinkle with powdered sugar.
HIGH ALTITUDE: Heat oven to 375~. Decrease Bisquick to 2½ cups and sugar to 1 ¼ cups. Increase flour to 1 cup. Bake 45-50 minutes.
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